Pork Katsu With Pickled Cucumbers and Shiso
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½pound small Kirby cucumbers, sliced into ¼-inch-thick rounds
- 1teaspoon coarse kosher salt, more for seasoning
- 1¼teaspoons sugar
- 8thin slices boneless pork medallions or center-cut pork chops (about 1½ pounds)
- 2eggs, lightly beaten
- 2tablespoons Worcestershire sauce
- 1tablespoon tomato paste
- 2cups panko crumbs
- ½cup flour
- Black pepper
- Peanut or vegetable oil, for frying
- 2tablespoons sliced scallions
- 2teaspoons rice wine vinegar
- 1tablespoon minced shiso or basil
- 1teaspoon soy sauce
- 1teaspoon toasted Asian sesame oil
Nutritional analysis per serving (4 servings)
468 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 39 grams protein; 740 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Place the cucumbers in a colander set over a bowl. Toss them with 1 teaspoon salt and ¾ teaspoon sugar.
- Step 2
Place each piece of pork between sheets of waxed paper. Pound meat to ⅛-inch thickness.
- Step 3
Place eggs in a large shallow bowl; whisk in the Worcestershire and tomato paste. Place the panko and flour in two separate shallow bowls.
- Step 4
Season cutlets with salt and pepper. Dip each cutlet in the flour (tap off excess), the egg mixture (ditto), then dredge in panko crumbs.
- Step 5
Heat a large pan, pour in ⅛ inch of oil and heat for 30 seconds. Working in batches, put cutlets in the pan. Immediately shake and tilt it so the oil rolls over the pork in waves (this will give it a lighter, crisper crust). Shake the pan occasionally, until cutlets are golden on the bottom, about 3 minutes. Flip them and shake again. Cook 2 to 3 minutes longer. Transfer pork to a paper-towel-lined platter to drain.
- Step 6
Pat the cucumbers dry with paper towels. Toss with scallions, vinegar, shiso, soy sauce, sesame oil and ½ teaspoon sugar. Serve cutlets with pickled cucumbers on the side.
Private Notes
Comments
Make the pickled cucumbers first and let them steep. Your cutlets will get cold if you do this as the last step.
@Sandy: for sauce, read this comprehensive article called "The Great Tonkatsu Sauce Shootout." http://tastyislandhawaii.com/2009/12/07/the-great-tonkatsu-sauce-shootout/ It compares bottled sauces and also gives a good recipe for homemade sauce. Additionally, it compares cuts of meat, styles of panko, and sources of fat.
My family loves this with a squeeze of lemon juice. It's traditionally served with tonkatsu sauce and shredded cabbage. if you can't find tonkatsu sauce, a mixture of ketchup, Worcester sauce, mirin, soy sauce and sriracha.
Perfectly good in the airfryer also.
I have a Japanese cookbook that has you dredge in the flour and egg twice, it makes them so crispy and juicy!
I followed this pretty closely and ended up cooking one of the best meals I’ve been responsible for. Every last bit was devoured. I didn’t make any sort of sauce for the pork, but adding a little bit of cucumber to each bite was fantastic. The richness and nuttiness of the Katsu works perfectly with the bright vinegary cucumber. Spectacular and easy.
Advertisement